Description
This dish brings together the bold flavors of tender ribeye steak, tangy Gorgonzola, and a creamy Parmesan Alfredo sauce, making it a perfect indulgence for any special occasion. The richness of the sauce perfectly complements the juicy steak, while the pasta adds a comforting touch to the meal. Whether you’re cooking for a romantic dinner or treating yourself to a restaurant-quality dish at home, this Steak Gorgonzola Alfredo will impress with its elegant presentation and deeply satisfying taste. It’s a meal that feels like a celebration with every bite!
Ingredients
Units
Scale
- 1 lb ribeye or sirloin steak
- 1 tbsp olive oil
- Salt and black pepper to taste
- 1 tsp garlic powder
- 1 tsp dried rosemary
- 12 oz fettuccine pasta
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 tsp ground nutmeg
- Fresh parsley (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain and set aside.
- Prepare the Steak: Season the steak with salt, black pepper, garlic powder, and dried rosemary.
- Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Cook the steak to your desired doneness, about 3-4 minutes per side for medium-rare. Remove the steak from the skillet and let it rest.
- Make the Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant. Pour in heavy cream and bring to a simmer. Gradually stir in grated Parmesan and crumbled Gorgonzola until smooth. Add ground nutmeg, and season with salt and pepper to taste.
- Combine Pasta and Sauce: Toss the cooked pasta in the Alfredo sauce until fully coated.
- Assemble the Dish: Slice the steak thinly against the grain and serve over the creamy pasta. Garnish with parsley and extra Gorgonzola, if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes